May 6, 2011

Baby Spring Lamb With Cherry Blossom Tree Cake and Recipe for Not Too Sweet Buttercream Icing

Ahhh, my little girl is all grown up.  Already a year has gone by and I must admit it was infinitely easier than my first child.  Maybe it was the fact that I knew what to expect this time around, or maybe I just got used to the sound of crying babies.  Anyways, I'm sure nobody wants to hear a blog post of how sappy a mom can get about her children growing up!

This cake was a lemon cake with lemon filling, covered with white buttercream and decorated with fondant.  The Lamb was made out of chocolate melted into a 3D mold.  Heavy little thing too!  I was worried it would sink the cake in.

What To Do With Store Bought Icing That Is WAY Too Sweet?

I love cake icing that is not too sweet, like cakes that you buy with whipped cream instead of buttercream are like heaven to me.  But I have found many (if not all?) store bought icings and frostings are just way way way too sweet!  I normally use Wilton's Icing but have found that if I use that inside and outside the cake it's just too sugary for my taste.  So I make my own:

Buttercream Icing That's Not Too Sweet!
- 1 cup of vegetable shortening, room temperature
- 1 cup of unsalted butter, softened
- 2 Tbsp Vanilla Extract
- 2 cups sifted confectioner’s sugar
- 4 Tbsp whole milk

1) With an electric mixing, mix shortening and butter together until smooth.
2) Add sugar slowly into mix while still beating.
3) Add the rest of the ingredients and mix at medium speed for about 2 minutes or until smooth.
4) Keep at room temperature if you are going to work with it.  Refrigerate in an air-tight container and re-whip when you need to use it.

Happy Baking!


Post a Comment


The Createry Shop Copyright 2009 Sweet Cupcake Designed by Ipiet Templates Image by Tadpole's Notez